Italian recipes
Spaghetti with white sauce
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20 min
Serves 2
Italian
Ingredients
- 1 tbsp olive oil 15 ml olive oil
- 1 tbsp butter 15 ml butter
- 2 garlic cloves, minced 2 garlic cloves, minced
- 3-4 anchovies, minced 3-4 anchovies, minced
- 1/2 cup Parmesan cheese (grated) 120 ml Parmesan cheese (grated)
- Freshly ground black pepper, to taste Freshly ground black pepper, to taste
- 1/4 cup parsley (chopped) 60 ml parsley (chopped)
- 2 eggs, lightly beaten 2 eggs, lightly beaten
- Spaghetti for 2 portions (around 1/2 pound) Spaghetti for 2 portions (around 1/2 pound)
- Parmesan cheeese, to taste Parmesan cheeese, to taste
Method
In a saucepan over medium to high heat add the olive oil and butter. Fry the minced garlic and before it turns brown, add the minced anchovies. Saute briefly. And remove from the heat.
Cook the spaghetti in salted boiling water, according to directions on the packaging. Drain and return to the cooking pot. Sprinkle the spaghetti with the Parmesan cheese, parsley and freshly ground black pepper. Pour over the garlic and anchovy sauce and toss well, until well blended. Add the beaten eggs and toss more.
Serve with more grated Parmesan cheese.
Cook the spaghetti in salted boiling water, according to directions on the packaging. Drain and return to the cooking pot. Sprinkle the spaghetti with the Parmesan cheese, parsley and freshly ground black pepper. Pour over the garlic and anchovy sauce and toss well, until well blended. Add the beaten eggs and toss more.
Serve with more grated Parmesan cheese.
Cook's notes
The eggs used in this recipe will be cooked when tossed in the spaghetti. It is important therefore to do this while the spaghetti is hot.
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